Herb - Baked Sea Bass, Caramelised Fennel, Baby Tomatoes And Spinach With Lemon Herb Butter

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Herb - Baked Sea bass, Caramelised Fennel, Baby Tomatoes and Spinach with Lemon Herb Butter. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Herb - Baked Sea bass, Caramelised Fennel, Baby Tomatoes and Spinach with Lemon Herb Butter is Serves 2 pr. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Herb - Baked Sea bass, Caramelised Fennel, Baby Tomatoes and Spinach with Lemon Herb Butter estimated approx 45 minutes.

To begin with this recipe, we must first prepare a few ingredients. You can have Herb - Baked Sea bass, Caramelised Fennel, Baby Tomatoes and Spinach with Lemon Herb Butter using 13 ingredients and 10 steps. Here is how you cook that.

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Ingredients and spices that need to be Prepare to make Herb - Baked Sea bass, Caramelised Fennel, Baby Tomatoes and Spinach with Lemon Herb Butter:

1. For the lemon herb butter:
2. 85 g butter
3. 1 handful each of fresh dill and flat leaf parsley
4. 1 pinch salt
5. 1 twist of freshly ground black pepper
6. Zest of 1 lemon
7. 10 ml fresh lemon juice
8. 2 fillets of Seabass, skin on (140 g each)
9. 4 tbsp olive oil
10. 10 baby tomatoes
11. Salt, peper and a touch of sugar
12. 1 bulbs of fennel
13. 250 g baby spinach

Instructions to make to make Herb - Baked Sea bass, Caramelised Fennel, Baby Tomatoes and Spinach with Lemon Herb Butter

1. Preheat the oven to 180ºC
2. Making lemon herb butter:
   
   Rinse the herbs if necessary and dry before chopping them finely.
   Make the herb butter by combining all the ingredients and beating with a hand held electric mixer until it is light and fluffy.
3. Set aside.
4. Prepare the fennel by removing the very coarse outer layer and trimming the base. Cut each bulb in half or into quarters, depending on how big they are.
5. Heat the olive oil in a frying pan and add the fennel, cook over a high heat for a few minutes, turning it over several times to brown it on all sides. Then cover with lid and leave to cook more slowly for a further 15 - 20 minutes, until it is soft.
6. Wilt the spinach in a frying pan with a litter of lemon herb butter, season and drain off any excess liquid.
7. Lay the Seabass filets skin side down on a baking tray with a little olive oil on it. Spread a litter of the lemon herb butter (reserving some for the garnish) on each piece of fish, season lightly with salt and freshly ground black pepper and cover the baking tray with foil. Bake for 12 - 15 minutes.
8. Bake the tomatoes at same time as the fish, but on a separate baking tray. They should be pricked with a fork, seasoned with salt and pepper and sugar and drizzled with a little olive oil before cooking.
9. To serve:
   
   Divide the spinach between the 2 plates and top with a piece a of seabass. Garnish with a few little tomatoes and several pieces of the caramelised fennel. Finish with a little more of the green herb butter of the fish.
10. Serve it immediately and enjoy.. ‘

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So that's going to wrap this up for this special food Recipe of Favorite Herb - Baked Sea bass, Caramelised Fennel, Baby Tomatoes and Spinach with Lemon Herb Butter. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!